Method for producing bulk confectionery

ABSTRACT

The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.

TECHNICAL FIELD

The invention relates to confectionery products containing chocolate,that include coated particles.

BACKGROUND OF THE INVENTION

Chocolate-containing sweets sold loose such as those sold under theM&M's® brand are known. These are chocolate-coated peanuts carrying anouter colored sugar-based layer. Such sweets are made by coating thepeanuts with a liquid chocolate preparation and then solidify the thusformed layer. After this, the outer sugar-based layer is applied andpolished.

However, this method suffers from some imperfections. Thus, the sweetsobtained are relatively hard to the tooth. Now, if it is desired toincorporate them into a preparation such as an ice-cream or biscuit, thedifference in hardness between the sweet and the remainder of thepreparation produces a sensation that consumers find disagreeable.

Further, this method proves difficult to apply when coating centralcores smaller than peanuts. Applying liquid chocolate on to small,lightweight particles is a delicate operation as the coating compositionis required to have certain special characteristics as regardsviscosity. This now means the liquid chocolate composition has to bechanged leading to a product which is not satisfactory to the consumeror even not in line with legislation on chocolate products.

We could add that this solution consisting in breaking up M&M's® sweetsto reduce their size produces an unacceptable aesthetic result as thisis not the same thing as the same sweets scaled down.

One aim of the invention is to provide a method for preparing chocolatesweets of the same type as the known ones, but which are less hard andoptionally of smaller size.

BRIEF SUMMARY OF THE INVENTION

To achieve this aim, according to the invention, a method is providedfor preparing a chocolate confectionery product in which at least oneparticle is coated by alternating layers of liquid fat and layers ofpowder comprising cocoa.

Thus, each fat layer acts as a binder for the layer of powdersubsequently applied and forms therewith a layer of chocolate. It isnoted that the confectionery product obtained is less hard than knownsweets. It consequently gives a more pleasant sensation whenincorporated into a preparation such as a biscuit, an ice-cream or ayoghurt. Further, the method is particularly well adapted to the coatingof very small size particles such as peanuts splinters, and withoutcoming into conflict with legislation on chocolate products.

The invention may further have at least one of the followingcharacteristics:

-   -   the particle is of the family of nuts and hazelnuts;    -   the particle is a fraction of a nut or hazelnut;    -   the particle is a peanut;    -   the particle has a major diameter less than or equal to 5 mm,        and preferably less than or equal to 3.5 mm;    -   the fatty matter contains cocoa butter;    -   it comprises a step of cooling the coated particle;    -   coating is carried out followed by cooling of the particle,        after which coating is again performed;    -   after coating with fatty matter and powder, the particle is        coated with a sugar containing solution, preferably colored,        and/or    -   the confectionery product is a loose product comprising a        multitude of said coated particles.

A chocolate-containing confectionery product produced by the abovemethod is also provided.

The invention also provides a food product comprising confectioneryproducts distributed within the product, characterised in that theconfectionery products have been produced by the above method.

The food product can have one or more of the following characteristics:

-   -   the product contains a liquid or pasty substance;    -   it contains an ice-cream receiving the confectionery products,        and/or    -   it contains a milk substance receiving the confectionery        products.

Further characteristics and advantages of the invention will become moreclear from the description that follows of one preferred embodiment ofthe invention and some alternative embodiments provided by way of nonlimiting example.

DETAILED DESCRIPTION OF THE INVENTION

In the preferred embodiment of the method of the invention, peanutsplinters are used for constituting the hard particles or centers. Moregenerally, any element whatsoever from the family of nuts could be used(walnuts, pecan nuts, hazelnuts, brazil nuts, almonds, cashew nuts,etc), whole or in the form of fragments.

Such fragments, resulting from crushing of peanuts will preferably havea major diameter comprised between 1.5 and 3.5 mm. The shape is,obviously, random. The centers will nevertheless preferably have beenscreened to make their size homogeneous. Once coated and polished, theconfectionery product will have a major diameter comprised between 2 and5 mm.

The center could also be formed from any other element, preferablycrisp, for example a fragment of a biscuit.

The centers can be splinters of peanut or another nut which, after beingbroken up, have been covered with a sugary solution and then dried.

Splinters originating from nuts roasted dry or roasted in associationwith a fatty product can be used.

During the process, the centers, provided loose in a suitable recipient,are coated with alternating layers of fatty liquid and a powdercomprising cocoa. For this, the liquid and powder are alternatelysprayed onto the centers. Thus, successively, a layer of fatty liquid, alayer of powder, a layer of fatty liquid, a layer of powder and so onare applied. The layer of fatty liquid incorporates the cocoa powder,and acts as a binder for it. It allows the powder to become fixed on theparticle to be coated.

The cocoa powder can, for example, comprise, among other things, icingsugar, skimmed milk powder, cream and coca in powder form. The cocoapowder can for example have the following composition:

-   -   icing sugar: 54%    -   skimmed milk powder: 29%    -   cocoa powder: 14%    -   additives: 3%.

Regarding the fatty liquid, this can have a 100% cocoa buttercomposition.

After each application of the powder layer, cold air is directed ontothe particles in order to solidify the fatty liquid layer, preferablyonly after 4 or 5 applications of fatty liquid.

Alternating fatty liquid layers and powder layers leads to a producthaving the desired chocolate composition, for example, a compositionvery close to that of the M&M's brand sweets, but having a fairly softtexture. As many layers as are necessary to obtain the desired thicknessare applied. Product hardness, which is fairly moderate, stays the sameregardless of whether the product is consumed cold, frozen or at roomtemperature.

The powder composition can readily be adapted as a function of consumerpreferences or to obtain a particular flavour or product appearance.Other fats can be added to the cocoa butter or even form the fattyliquid, without cocoa butter. To a certain extent, the performance ofthe process according to the invention is not changed by a modificationin the fatty liquid, cocoa powder composition or chocolate rheology.

The method of the invention allows chocolate layers to be formed oncrisp centers which are small and lightweight, and which, otherwise,would be difficult to coat with a standard viscous chocolate (typicallyhaving a Casson viscosity comprised between 6 and 12 Pa). A conventionalcoating technique using liquid chocolate would lead to the centersagglomerating with each other, which would prevent the process operatingcorrectly.

After the particles have been coated with layers of fatty liquid andcocoa powder, they are coated with one or several sugar layers.

In order to provide hard sugar outer shells, a colored sugar solution issprayed onto the particles, followed by blowing of dry air in order tosolidify the sugar syrup layer.

Following this, the particles are polished to give them a shiny andsmooth appearance.

Under the preferred conditions of implementation, the product isprepared in a drum with a speed of rotation of 23 rpm. Drum volume is500 liters. The fatty liquid is heated to a temperature comprisedbetween 40 and 50° C. Cooling air is blown onto the particles at atemperature of 13° C. but a lower temperature, for example comprisedbetween 5 and 10° C., can be envisaged and allows the duration ofblowing to be reduced. The quantity of centers in the recipient is forexample 75 kg. Once coated, the product has a total mass of 225 kg,formed by loose granules.

Coating is advantageously performed in a recipient the inner faces ofwhich in contact with the product are covered with rubber: this improvesthe appearance of the product.

Printing various signs such as a logo, a brand name or product name onthe particles can be envisaged.

A provision can be made to incorporate the loose confectionery productsof the invention into or onto various food products such as a frozenproduct (ice-cream or a sorbet), yoghurt, biscuit, etc.

The product according to the invention has, when it is eaten, the tasteof chocolate and the peanut which was coated.

In the example just discussed, the confectionery product is very closeto the conventional M&M's® sweets in terms of recipe, ingredients,appearance and taste, but is of much smaller size.

1. A method for preparing a chocolate-containing confectionery product,wherein at least one particle is coated with chocolate formed byalternating layers consisting essentially of fatty matter layerscontaining cocoa butter with layers of powder containing cocoa on the atleast one particle.
 2. The method for preparing a chocolate-containingconfectionery product according to claim 1, wherein the particle is ofthe family of nuts and hazelnuts.
 3. The method for preparing achocolate-containing confectionery product according to claim 1, whereinthe particle is a fraction of a nut or hazelnut.
 4. The method forpreparing a chocolate-containing confectionery product according claim1, wherein the particle is a peanut.
 5. The method for preparing achocolate-containing confectionery product according to claim 1, whereinthe particle has a major diameter less than or equal to 5 mm.
 6. Themethod for preparing a chocolate-containing confectionery productaccording to claim 1, wherein it comprises a step of cooling the coatedparticle.
 7. The method for preparing a chocolate-containingconfectionery product according to claim 1, wherein coating is carriedout followed by cooling of the particle, after which coating is againperformed.
 8. The method for preparing a chocolate-containingconfectionery product according to claim 7, wherein the cooling of theparticle comprises blowing air onto the particle, the air being at atemperature equal to or lower than 13° C.
 9. The method for preparing achocolate-containing confectionery product according to claim 7, whereinthe cooling of the particle comprises blowing air onto the particle, theair being at a temperature between 5° C. and 13° C.
 10. The method forpreparing a chocolate-containing confectionery product according toclaim 1, wherein, after coating with fatty matter and powder, theparticle is coated with sugar containing solution.
 11. The method forpreparing a chocolate-containing confectionery product according toclaim 1, wherein the confectionery product is a loose product comprisinga multitude of said coated particles.
 12. The method for preparing achocolate-containing confectionery product according to claim 1, whereinthe particle has a major diameter less than or equal to 3.5 mm.
 13. Themethod for preparing a chocolate-containing confectionery productaccording to claim 1, wherein, after coating with fatty matter andpowder, the particle is coated with a colored sugar containing solution.14. A chocolate-containing confectionery product wherein it is producedby a method wherein at least one particle is coated with chocolateformed by alternating layers consisting essentially of fatty matterlayers containing cocoa butter with layers of powder containing cocoa onthe at least one particle.
 15. A food product comprising confectioneryproducts distributed within the product, wherein the confectioneryproducts have been produced by a method wherein at least one particle iscoated with chocolate formed by alternating layers consistingessentially of fatty matter layers containing cocoa butter with layersof powder containing cocoa on the at least one particle.
 16. The foodproduct according to claim 15, wherein the product contains a liquid orpasty substance.
 17. The food product according to one of claim 15 or16, wherein it contains an ice-cream receiving the confectioneryproducts.
 18. The food product according to one of claim 15 or 16,wherein it contains a milk substance receiving the confectioneryproducts.